This is especially problematic with garlic, but onions, roots and other vegetables are sometimes just as bad.
When making thin slices, with the problem worsening as the portions are cut smaller, the garlic clings to the blade and I have to wipe it off after each go. Are there any tips or tricks used to prevent this?
I've never seen a chef on a cooking show do anything special to their blades beforehand, and they never seem to have the problem. My knives are high quality and very sharp.